1 1/2 C of Brown rice pasta (I use a brand called Tinkyada, I can't even tell it's gf!, I have found this at whole foods)
1 Tblsp Olive Oil
1 batch of cream sauce this is over at Chelsey's site..check it out it's yummy!
1/2 Zucchini, sliced
1/2 Green pepper
1/2 Red pepper
Broccoli (use as much as you'd like!)
S+P to taste
1 Tsp Oregano
1 Tsp Garlic Powder
Boil your salt water. I always put a small handful of kosher or sea salt in my pasta for flavor. Cook your pasta according to directions. When cooking gluten free pasta, be sure not to over cook or it gets soggy quick. I've also noticed that these Tinkyada noodles stick easily, so make sure you stir them right away and quite a bit. I really have found that these Tinkyada brand noodles are the best gluten free noodles out there. You can find them at whole foods..I haven't purchased them anywhere else yet so I'm not sure who carries them and who doesn't. I've had gluten free noodles before and some can be very unappetizing. Tinkyada is good. While your pasta is cooking saute veggies until soft in a heated saute pan with 1tblsp olive oil. I just sauteed mine for about 5-10 minutes. My peppers still had a bit of a crunch, but I didn't want to saute them to death. Set veggies aside and prepare cream sauce. I'm not a huge fan of dijon mustard, so instead I used ground mustard. I also never measure my seasonings, I just add them to taste! Nutritional Yeast can be found at Whole Foods as well, I've also only bought this at Whole Foods. It comes in a pretty big container, and it also has some vitamins in it. You can look it up online if you are confused about anything. It's just a powder vegans use to add a cheesy/nutty flavor. After you're pasta is done cooking, drain and add to veggies, add your cream sauce and throw together. Heat it up before serving. Add fresh cut basil to the top and enjoy! I really enjoyed my first vegan gluten free dish!